Ref: 539
Heading: Jams & Pickles
Cuisine: Indian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
750 g
tomatoes chopped
275 ml
cider vinegar
200 g
onion chopped
180 g
apple eating peeled cored & chopped
180 g
sultanas
85 g
light muscovado sugar
30 g
black treacle
2 tsp
fresh ginger grated
1 large red chilli mild de-seeded & finely chopped
2 garlic cloves finely grated
1/2 tsp
mustard seeds
1/2 tsp
salt
Method
Step 1
Place all the ingredients into a heavy bottomed saucepan or a maslin pan (best), on a high heat bring to the boil stirring all the time, when boiling turn down heat to low & simmer for 1 hour, stir often to stop it catching on the bottom.
Step 2
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
Step 3
Place hot jars from the oven on a baking tray on the worktop on a rack or tea towel & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.
Suggestion & Tips
Warning hot chutney will burn you so wear gloves!!! Once opened store jam in the fridge, it will last much longer & not go mouldy as quickly. Great with cheese & crusty bread.